Longsilog: Sausage and Fried Eggs Rice Bowl
Recipe byThis sausage meat and fried quail eggs rice bowl is a delightful all-day breakfast meal.I simply let the sausage meat brown in its own rendered fat. Then, for garnish, sliced shallots and scallions.As for cooking the quail eggs, our takoyaki pan has a non-stick surface but I still dabbed the holes with a little cooking oil. Without oil, the eggs wouldn’t have a crisp bottom.
Equipment
- Takoyaki pan
Ingredients
- 500 grams sausage meat
- cooking oil
- 20 quail eggs
- 4 shallots thinly sliced
- 4 stalks stalks scallions thinly sliced
- cooked rice to serve
Instructions
- Heat a frying pan and spread the sausage meat on the entire bottom.
- Cook over medium-high heat to brown the underside.
- Stir to break up lumps and continue cooking, stirring often, until well browned.
- Divide into four portions, set aside and keep hot.
- Using a piece of kitchen paper (or a pasty brush if you own one), lightly grease each hole of a takoyaki pan.
- Set the takoyaki pan on the stove over medium heat and crack a quail egg into each hole (see notes after the recipe). Sprinkle with a little salt. Cook until set.
- Ladle cooked rice into four bowls.
- On top of the rice, arrange fried quail eggs on one side and spoon a fourth of the browned sausage meat on the other. Scatter sliced shallots and scallions in the middle.
- Serve immediately.
Notes
The shell of quail egg is thinner and softer than the shell of chicken eggs. You cannot simply tap the egg on the surface of your kitchen counter or use a knife to break the shell. If you do that, the likelihood that you will pierce the yolk is quite high.
To crack a quail egg without piercing the yolk, use the back of a teaspoon to tap the shell on top. If you hold an egg vertically, one end is narrower than the other. Tap the wider end. Carefully peel off the cracked shell to create a hole just large enough to let the yolk pass through. Invert the egg into the frying pan and cook.